Spruce Ice Cream

Adapted by StarChefs.com
Yield: 7 quarts


1 gallon goats milk
1200 grams heavy cream
210 grams trimoline
200 grams fresh spruce tips
840 grams sugar
20 grams stabilizer
500 grams glucose powder solids
260 grams dehydrated milk


Combine goats milk, cream, Trimoline, and spruce in nonreactive pot over medium-low heat. In a separate bowl, mix 40 grams sugar with stabilizer and stir into milk mixture. Mix remaining sugar with glucose and dehydrated milk solids and add to milk mixture. Stir frequently until ice cream base registers 185°F. Immediately transfer from heat to blast chiller. When chilled, transfer to refrigerator and allow to ripen 12 hours. Purée ripened base and strain through chinois. Freeze in Pacojet containers and spin ice cream as needed, according to manufacturer’s instructions.